Presentations on the Gastronomic Culture of Different Turkish Cities by Gastronomy and Culinary Arts Students

Within the scope of the event, students explored the gastronomic routes, local specialties, geographically indicated products, and culinary traditions of the cities they had selected for their projects. Before the presentations, city-specific dishes prepared by the students were showcased for participants.

During the presentations, students shared comprehensive information on the gastronomic potential of each city, its local products, geographical indication (GI) products, culinary heritage, and traditional food practices. The theoretical content was complemented by authentic regional dishes, providing participants with both an informative and experiential introduction to Türkiye's rich culinary culture.

The event was planned and coordinated with the contributions of Assist. Prof. Nevruz Berna Tatlısu, Assist. Prof. Rehab Elgamil, Research Assistant Berna Tellioğlu, Research Assistant Cem Keskin, and Research Assistant Ayçe İdil Eyi, whose efforts ensured the successful and well-organized execution of the program.